For the three-course lunch menu, some dishes require an extra price increase. We calculated the service fee and ended up with an average of 80 dollars per person. The price/performance ratio is different.
▹Organic egg caviar
An iconic egg, JG's unchanging top card for many years. Hollow out the whole egg, then add scrambled eggs, butter, and caviar in sequence, and dig out 3 levels from top to bottom. The caviar will burst out one by one after the entrance, and vodka seasoned. The cream is light and fragrant, a mature scrambled egg is full of air, warm and salty, with a wonderful but harmonious taste.
▹French foie gras
Crispy sugar-coated pistachios and dried sour cherries topping, a layer of crisp roasted caramel, foie gras is delicate and smooth, the toast is slightly moist and soft, but the white port jelly next to it can make the foie gras aroma Lines up more plump and mellow.
▹ Grilled halibut with emerald cream sauce
The skinless halibut fillets are grilled until the surface is slightly crispy and the fish meat is smooth and tender, and the sauce is lightly seasoned. The fish is still slightly sour.
▹Roasted pigeon with nasturtium vinegar sauce
The pigeons are wrapped in spices and marinated and roasted until half-ripe, the meat is just right, tender and plump. This is the first time I have eaten nasturtium sauce. I knew it was vinegar sauce so I was mentally prepared for sourness, but I didn't expect it to be sour. . . stimulate!
▹Green coconut parfait with tropical fruits
My favorite dessert, I was not disappointed at all! The parfait balls are fixed on the plate with lime gel and pineapple frost. After being knocked open, the fruit is full of fruits. The ice is sour and refreshing as if it is summer!
▹Chocolate cake with vanilla ice cream
Lava cake is nothing unusual, but this ugly lava cake turned out to be JG's signature dessert, which made me interested. Cut the soft cake body, the chocolate flow core inside flows slowly outwards at an almost static speed, with the unique bitterness of chocolate, accompanied by vanilla ice cream, melting in the mouth with cold and hot, ice and fire The sweetness and mellowness will make people forget calories.
A French restaurant with a comfortable setting and window seating overlooking the park, the service is excellent, caviar omelet and channel lobster are very good.
Happy New Year ️The eighth day of the Lunar New Year, today I came to Jean-Georges to celebrate [花花] coming once, and again after falling stars. I seem to know why I was starred...It's really good [not simple]
The restaurant environment here is the personal favorite. The floor-to-ceiling glass window of his home is especially beautiful. I ordered summer tasting menu on the dish, including appetizers, pre-cooking, main course and snacks, etc.!
Manhattan is not a Michelin restaurant, Jean George (pronounced: Jean George) is my favorite. It is located on the first floor of the Trump International Hotel in the northwest corner of Central Park. It is close to the Columbus Square subway station and the traffic is very convenient. Special meals at noon from Monday to Friday Very good value including the main dish and dessert for only $38. After you sit down, you will be served with ice water, crispy sourdough bread, olive oil, and butter. When the table appears, the fresh tuna tower is decorated with carrot slices. It's like a rose with unique creative ginger balsamic vinegar, which is refreshing and appetizing-it deserves three Michelin stars! The main course is deep-fried Austrian pork chops, crispy and juicy tender pork chops coated with fried powder and sprinkled with cheese. It is delicious. Jean George’s town restaurant dessert is lava chocolate cake with vanilla ice cream and a clever combination of ice and fire. Lunch is marked as a perfect ending. Jean George won a Michelin three-star award. Forever, a hard-to-find location hotline was opened a month ago. If you don’t want to book a seat early, please make a reservation~
Came with friends for the lunch set meal... The price of the lunch set meal is considered to be a high c/p value for 3 Michelin stars. Advance reservation is required. The bread is all-you-can-eat, but it's dry and hard. I don't like it very much. My favorite is stewed rice. Big push for desserts. The environment is very advanced and everyone speaks softly.
It is necessary to talk about the Misan. Simply put, everything is worthy of the Misan title. What I eat is his tasting menu. The tip is about $250 per capita. If you want to drink, maybe you have to double it? The tasting menu is the first time to eat Michelin’s usual set menu. It is rich in variety and you can eat the most distinctive food in the store. There are seven dishes in total, each of which is small. This time I ate caviar, eggs and scallops. , Bullfrog, lobster, flounder, roast pigeon, and finally dessert. I think the flounder is very good, the meat is different from other fish, the taste is light, and it retains the original deliciousness of the meat. There will be a small piece of foie gras in the roasted pigeon, but it feels about the same level as Miyi, and it is still slightly more difficult for me to eat the pigeon with a knife and fork. Caviar and eggs is another very distinctive and delicious dish that I think is indescribable. In short, it is worth a try. For dessert, I love the lava cake, which is very satisfying.
Star-winning New York Michelin three-star jean-georges, almost tired after eating more than two hours of French food, can only say that the old Michelin is really a restaurant with great care but few surprises... The dishes are well presented and the ingredients are fresh. The collocation is reasonable, the service is really good, nothing to say, every course will change the tableware, even the waitress who cuts the marshmallows is so beautiful that I still feel that the crab cake by the jean-georges by the Huangpu River is more delicious...